The Best Homemade Challah Recipe
Recipe
There’s something magical about pulling a golden, braided challah fresh from the oven—its glossy crust crackling slightly as you tear into the soft, pillowy interior. This isn’t just any bread; it’s the kind that fills your kitchen with the warm, yeasty scent of comfort and tradition.
I’ve made this recipe countless times, tweaking it until it’s absolutely foolproof, and now it’s my go-to for Shabbat dinners, holidays, or just because.
The secret? A touch of honey for subtle sweetness and an egg wash that gives it that irresistible sheen.
Whether you’re a bread-baking newbie or a seasoned pro, this challah is forgiving, fun to braid, and guaranteed to disappear fast.
Trust me, once you taste that first buttery slice, you’ll never want store-bought again.
Ingredients
The secret to a perfect challah lies in the quality of ingredients—each one plays a vital role in achieving that golden, pillowy-soft braid. Here’s what you’ll need, with insider tips to make your loaf shine:
- Bread flour (4 cups) – The higher protein content gives challah its signature chew. All-purpose works, but bread flour is the game-changer.
- Active dry yeast (2¼ tsp) – Fresh yeast? Use 0.6 oz (17g). Proof it in warm water (110°F) with a pinch of sugar to guarantee it’s alive and bubbly.
- Honey (¼ cup) – Adds subtle sweetness and helps with browning. Maple syrup or sugar works, but honey gives depth.
- Eggs (2 large + 1 for egg wash) – Room temperature eggs blend better. Save that extra for a glossy, dark-golden crust.
- Neutral oil (⅓ cup) – Vegetable or grapeseed oil keeps it tender. Olive oil adds flavor, but it’s bolder—stick to neutral for classic challah.
- Warm water (¾ cup) – Too hot kills yeast; aim for wrist-temperature (like baby’s bathwater).
- Salt (1½ tsp) – Balances sweetness. Diamond Crystal? Use 2 tsp; it’s less dense.
- Raisins or sesame seeds (optional) – For a festive touch. Soak raisins in warm water first to plump them up.
Pro tip: Weigh your flour (500g) for precision. Scooping packs it down, leading to a dense loaf. And don’t skip the egg wash—it’s the key to that iconic shine.
How to Make the Best Braided Egg Bread Recipe
– Divide and braid – Punch down the dough, divide into equal strands (usually 3 or 6), and roll each into ropes. Braid tightly but gently—too much tension can cause uneven baking.
For a glossy finish, tuck the ends under neatly.
– Second rise – Let the braided loaf rise for another 30–45 minutes until puffy. This step guarantees a light, airy crumb.
Don’t rush it—underproofed bread will be dense.
– Egg wash and bake – Brush the loaf with beaten egg (add a pinch of sugar for extra shine) and bake at 375°F for 25–30 minutes until golden brown.
Tap the bottom—if it sounds hollow, it’s done! Pro tip: Tent with foil if the top browns too quickly.
– Cool completely – Resist cutting into it right away! Let it cool on a wire rack for at least 20 minutes.
Slicing too soon can make the bread gummy.
Flexibility note: For a softer crust, brush with butter after baking. For added flavor, sprinkle sesame seeds or everything bagel seasoning before baking.
Nutrition
Challah is a delicious bread that can be enjoyed as part of a balanced diet. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 28 g |
| Protein | 5 g |
| Fat | 2 g |
| Fiber | 1 g |
| Sugar | 3 g |
Chef Tips
When you’re making challah, I always recommend using high-quality flour—it makes a noticeable difference in texture and flavor.
Knead the dough until smooth and elastic, about 10 minutes.
Let it rise in a warm spot for best results.
Brush with egg wash twice for a deep golden crust.
Don’t skip the second rise—it guarantees a light, airy crumb.
Slice warm for maximum enjoyment.
Frequently Asked Questions
Can I Make Challah Without Eggs?
Yes, I can make challah without eggs! I’ll swap them for substitutes like applesauce, mashed banana, or flaxseed gel. The texture might be slightly different, but it’ll still taste delicious and stay soft.
How Long Does Challah Stay Fresh?
I’ve found challah stays fresh for about 2-3 days if stored in an airtight container. If I want it to last longer, I’ll freeze it—it keeps well for up to 3 months that way.
Can I Freeze Challah Dough?
Yes, you can freeze challah dough. I wrap mine tightly in plastic, then place it in a freezer bag. Thaw it overnight in the fridge before shaping and baking. It keeps well for up to a month.
What’s the Best Way to Store Challah?
I keep my challah fresh by wrapping it tightly in plastic or foil, then storing it at room temp for a couple days. If I need it to last longer, I’ll freeze it in a sealed bag.
Can I Use Whole Wheat Flour Instead of White Flour?
I’d say you can use whole wheat flour, but it’ll make the challah denser. I’d recommend replacing only half the white flour with whole wheat to keep it light. You might need extra water too.
